Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:08:39 -0400
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another one from reader Bobbie Dunlap:
There was a farmer who grew watermelons. He was doing pretty well,
but he was disturbed by some local kids who would sneak into his
watermelon patch at night and eat his watermelons.After some careful
thought, he came up with a clever idea that he thought would scare the
kids away for sure. He made up a sign and posted it in the field.
The next day, the kids show up and they saw the sign which read:
"Warning! One of the watermelons in this field has been injected with
cyanide." The kids ran off, made up their own sign and posted it next
to the farmer's sign. When the farmer returned, he surveyed the
field. He noticed that no watermelons are missing, but the sign next
to his read: "Now there are two!!!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The term "marguery" refers to a sauce made from white wine and fish
stock enriched by egg yolks and butter. This simplified version of
the classical French dish can be made with trout or any other delicate
fish.
Filets de Sole Marguery
2 to 3 lbs (1-1.5 kg) skinned fillets of sole
(Dover sole if possible)
1/2 cup (125 ml) canned or fresh fish stock,
or bottled clam juice
1/2 cup (125 ml) dry vermouth or white wine
1 sprig fresh thyme
1 bay (laurel) leaf
4 egg yolks
1 cup (250 ml) melted butter
1 Tbs (15 ml) lemon juice
Salt and white pepper to taste
1 cup (250 ml) cooked, coarsely chopped shrimp
or crab meat (optional)
2 tsp (30 ml) capers (optional)
Place the fillets in a baking dish and add the fish stock, wine,
thyme, and bay leaf. Bake in a preheated 325F (160C) oven for 15 to
20 minutes, until the fish is firm. Remove the fish from the baking
pan and place on a warm serving platter. Cover with aluminum foil to
keep warm. Strain the poaching liquid for use in the sauce.
Combine the egg yolks and 1/2 cup of the poaching liquid in a double
boiler or saucepan held over simmering water and whisk until the
mixture has doubled in volume. Add the melted butter gradually,
whisking constantly. Do not allow this mixture to get too hot, or the
egg yolks will curdle. When the sauce has thickened remove it from
the heat and stir in the remaining ingredients. Spoon the sauce over
the fillets. Serves 4 to 6.
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